John Sp
TVWBB All-Star
Hello All,
Sorry it has been so long since I posted, we have been tackling life - lots of it. Anyway I have been grilling away but have not had any spare time to post about it. Mardi Gras season is upon us here it NOLA and this means PARADES. My boys are all in the marching band and my daughter was tapped to carry the parade banner in today's installment, the Krewe of Slidelians. This meant I had some free time after dropping them off at the marshalling point. So I decided to spin up a couple of birds on the OTG/Rotisserie and watch some football. Here are the results:
Birds Dry Brined with KS - Lots of it
Prepped the Rub (That I got from Facebook) - KS, paprika, Granulated Garlic, Basil, Oregano, and Benoits)
Rinsed, Dried, Trussed, Spitted, and Rubbed Liberally
Spinning Up Indirect - Medium Hot, with a Couple of Apple Chunks
Near the End of the Cook - About 155 Internal Now
Resting - Pulled at 165 Internal (Thigh)
Plated with California Mixed Vegetables
This turned out great. This bird was one of the best things I have cooked recently and the family really enjoyed it. This was my first try at dry brining poultry and it turned out great. Basically, I coated the bird inside and out with KS and let it sit for 2.5 hours in the fridge. Then I rinsed it thoroughly with cold water and put it in a water bath for half an hour before rinsing again, drying with a paper towel, and air drying for another half hour. Next time I will allow myself more drying time after the post brine water soak. In any case the bird was very juicy and flavorful. The dry brining was much less fuss that my usual wet brine because i didn't have to rearrange the entire fridge to fit the brining vessel in there. I think I will be doing this more and more moving forward. Thanks for looking...
Regards,
John
Sorry it has been so long since I posted, we have been tackling life - lots of it. Anyway I have been grilling away but have not had any spare time to post about it. Mardi Gras season is upon us here it NOLA and this means PARADES. My boys are all in the marching band and my daughter was tapped to carry the parade banner in today's installment, the Krewe of Slidelians. This meant I had some free time after dropping them off at the marshalling point. So I decided to spin up a couple of birds on the OTG/Rotisserie and watch some football. Here are the results:
Birds Dry Brined with KS - Lots of it
Prepped the Rub (That I got from Facebook) - KS, paprika, Granulated Garlic, Basil, Oregano, and Benoits)
Rinsed, Dried, Trussed, Spitted, and Rubbed Liberally
Spinning Up Indirect - Medium Hot, with a Couple of Apple Chunks
Near the End of the Cook - About 155 Internal Now
Resting - Pulled at 165 Internal (Thigh)
Plated with California Mixed Vegetables
This turned out great. This bird was one of the best things I have cooked recently and the family really enjoyed it. This was my first try at dry brining poultry and it turned out great. Basically, I coated the bird inside and out with KS and let it sit for 2.5 hours in the fridge. Then I rinsed it thoroughly with cold water and put it in a water bath for half an hour before rinsing again, drying with a paper towel, and air drying for another half hour. Next time I will allow myself more drying time after the post brine water soak. In any case the bird was very juicy and flavorful. The dry brining was much less fuss that my usual wet brine because i didn't have to rearrange the entire fridge to fit the brining vessel in there. I think I will be doing this more and more moving forward. Thanks for looking...
Regards,
John
